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    Home » Pressure Cooker » Pressure Cooker Flan Cheesecake

    Published: Jan 26, 2018 · Modified: Jan 13, 2020 by Desarae

    Pressure Cooker Flan Cheesecake

    Jump to Recipe Print Recipe

    On our final day we ventured into Liberia to try a famous restaurant. The restaurant is owned by 3 brothers, first it started out in a tiny house but their food was so good it grew and grew. It's now about 3 houses combined and basically takes up a whole block. They had all sorts of delicious sea food, casados, fried rice and for dessert flan cheesecake. I really wanted to recreate this dish so we could make it at home. They served it out of little ramekins and I thought it would be perfect to do these in the pressure cooker. Pressure cooker flan cheesecake is so easy but tastes like a million bucks.

    How to make pressure cooker flan cheesecake

    Start out by making the cheesecake filling. The only trick here is making sure that the cream cheese and eggs are both room temp. Use beaters to mix it quickly and make it fluffy.

    The homemade caramel sauce

    In individual ramekins pour a couple of tablespoons of caramel and swirl it around so it goes up the sides. I 100% think homemade caramel sauce is in order. If your gonna make a cheesecake you might as well go the whole nine yards and make it the BEST cheesecake you've every had. Making a caramel sauce is not too complicated and you most likely have everything in your pantry all ready. I have a video and step by step tutorial already for you right here. 

    Then spoon in your cheesecake filling. You want to leave about half and inch to one inch space at the top.

    To load them in the pressure cooker you will want to layer them with trivets. If you have 2 trivets that is best. If the bottom ramekins are placed directly in the water they can get too much steam that it will condense in the cheesecake and make them watery. So setting them up off the water helps prevent that.

    Pour 1 cup of water in the bottom and place a trivia down with 3 ramekins. Your ramekins might be a little smaller or bigger than mine. Test out their fit before you have them full of filling. I could fit three on the bottom, add another trivet and layer 3 more.

    Pressure cook them as instructed in the recipe card below. Refrigerate them for a few hours-over night. When they are ready run a knife around the outsides and flip. I have yet to have any issues with mine falling out easily from the ramekin. If you are having any trouble, let the cheesecakes set out for a bit or run the bottom under a little hot water to soften any caramel.

    If you tried this Flan Cheesecake or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to

    Flan Cheesecake

    Delicious and easy flan cheesecake. Pressure cooker flan cheesecake is so easy but tastes like a million bucks.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 325kcal
    Author: Kadee & Desarae

    Ingredients

    • 12 ounces room temp cream cheese
    • 3 eggs room temp
    • ¾ cup sugar
    • 1 ½ teaspoon vanilla
    • 1 ½ tablespoon lemon juice

    Instructions

    • Beat cream cheese with electric mixer. Add remaining ingredients, eggs last. Beat just until combined.
    • In ramekins add 2-3 tablespoons of homemade caramel sauce. Swirl it up the sides. pour in cream cheese leaving about ½ inch-1 inch at the top to rise.
    • Place 1 c water in bottom of pressure cooker. Layer ramekins with tray or trivet. Cook high 3 minutes. 
    • When cheesecakes are done, let the cooker naturally release the pressure. When lid is not locked and all the pressure is released, remove lid and carefully remove ramekins from cooker with sturdy tongs. Let cool to room temperature, then chill in fridge.
    • These can be baked in the oven at 350°F (180°C). Remove from oven after about 15 minutes, or once the edges have puffed up.

    Nutrition

    Calories: 325kcal | Carbohydrates: 27g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 144mg | Sodium: 213mg | Potassium: 108mg | Sugar: 27g | Vitamin A: 880IU | Vitamin C: 1.5mg | Calcium: 68mg | Iron: 0.6mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
    Nutrition Facts
    Flan Cheesecake
    Amount Per Serving
    Calories 325 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 11g69%
    Cholesterol 144mg48%
    Sodium 213mg9%
    Potassium 108mg3%
    Carbohydrates 27g9%
    Sugar 27g30%
    Protein 6g12%
    Vitamin A 880IU18%
    Vitamin C 1.5mg2%
    Calcium 68mg7%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

     

     

     

     

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    Comments

    1. Emily Kemp says

      July 10, 2018 at 7:12 am

      5 stars
      I've never made a dessert in a pressure cooker before Definitely trying this!

      Reply

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